Duchesse Potatoes

Portions: 25 Portion size: 4 oz (100 g)

U.S. Metric Ingredients

Procedure

7 lb

4 oz to taste to taste to taste 10

3 kg

100 g to taste to taste to taste 10

Potatoes, peeled and quartered Butter, melted Salt

White pepper Nutmeg Egg yolks

1. Steam the potatoes or simmer them in salted water until tender. Drain in a colander and let dry in an oven for several minutes.

2. Pass the potatoes through a food mill or ricer.

3. Add butter and mix to a smooth paste. Season to taste with salt, pepper, and just a little nutmeg (the potatoes should not taste strongly of nutmeg).

4. If the potatoes are very moist, stir over a low flame to stiffen. They must be much stiffer than mashed potatoes.

5. Add the egg yolks (off the fire) and beat until smooth.

6. Put the mixture in a pastry bag with a star tube and bag out into desired shapes on sheet pans or as platter borders (see Figure 18.1). Cone-shaped spiral mounds are most popular for individual portion service.

as needed as needed Egg wash (optional) 7. If desired, brush lightly with egg wash for greater browning.

8. At service time, place potatoes in hot oven

(400°-425°F/200°-230°C) until lightly browned. Platter borders may be browned under the salamander.

Per serving:

Calories, 150; Protein, 3 g; Fat, 6 g (34% cal.); Cholesterol, 95 mg; VARIATION

Carbohydrates, 23 g; Fiber, 2 g; Sodium, 45 mg.

Duchesse potato mixture is also used as base for Potato Croquettes (p. 604) and is considered one of the basic hot kitchen preparations.

Figure 18.1

Using the pastry bag: duchesse potatoes.

Figure 18.1

Using the pastry bag: duchesse potatoes.

(a) Turn down the top of the pastry bag as shown. Slip your hand under this collar and hold the top open with your thumb and forefinger while you fill it with duchesse potato mixture.
(c) Duchesse potatoes are often used to decorate platters, as in this illustration. This technique is also used in decorating cakes and desserts with icing, whipped cream, or meringue.

(b) Turn the top of the bag up again and gather the loose top together as shown. Hold the bag shut with your thumb and forefinger. To force out the potatoes, squeeze the top of the bag in the palm of your hand. Use your free hand to guide the tip or hold the item being filled or decorated. You can make potato croquettes quickly by forcing out the potato mixture in long strips, using a large plain tube. Cut the strips into 2-in. (5-cm) lengths with a knife.

(d) Single portions of duchesse potatoes are usually piped out into a tall spiral shape. They are then browned in the oven.

(e) Dauphine and Lorette Potatoes may be bagged out into many shapes, such as these small stars. Some cookies are also shaped this way.

(d) Single portions of duchesse potatoes are usually piped out into a tall spiral shape. They are then browned in the oven.

(e) Dauphine and Lorette Potatoes may be bagged out into many shapes, such as these small stars. Some cookies are also shaped this way.

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